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Quicksilver's December Delight Porter

Quicksilver's December Delight Porter

Schwarzbier (Black Beer) • All Grain • 5 gal

spothier

I used the Bell's Porter recipe from Zymurgy 2003 as a base and modified to suit the ingredients I had. Mashed at 150-152F for 80 minutes sparged at 170F for 60 minutes for 7 gallons preboil volume. Did a 80 minute boil adding the hops at 60 minutes. Used a Blichmann Therminator to chill to 62F. Oxygenated with pure oxygen for 60 seconds and pitched the yeast. Plan on fermenting at a low temp for a few days and finishing at 70ish.

December 1, 2014  03:59pm

5.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 9.5 lbs Pale Ale Malt;Malteries Franco-Belges

    Pale Ale Malt;Malteries Franco-Belges

    A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.

  • 0.25 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.5 lbs Chocolate Malt;Breiss

    Chocolate Malt;Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 1.0 lbs Weyermann CaraMunich® I;Weyermann

    Weyermann CaraMunich® I;Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 0.5 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 1.0 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 0.75 oz Centennial -10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • Wyeast1450Denny’s Favorite 50

    Wyeast1450Denny’s Favorite 50

    This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Style (BJCP)

Category: 4 -Dark Lager

Subcategory: C -Schwarzbier (Black Beer)

Range for this Style
Original Gravity: 1.067 1.046 -1.052
Terminal Gravity: 1.017 1.010 -1.016
Color: 24.6 SRM 17 -30
Alcohol: 6.6% ABV 4.4% -5.4%
Bitterness: 36.2 IBU 22 -32

Discussion

spothier

Porter to Black Lager

2014-12-14 1:52pm

I kegged this batch and after carbonation it didn't taste enough like a Porter to me. It's nice and smooth with a clean lager type flavor. I was going to leave it at 70ish but the room I ferment my beers has a wood stove and it was getting to the upper range for the yeast so I moved it to another room to finish at 65F. I bought a Unita Black Lager and to me this could be a clone. I know the style graph says it isn't but this is why I changed the style. Nice Black Lager but not a Porter IMO.

spothier

Head retention

2014-12-14 2:00pm

I forgot to mention it has great head retention. I use Steel Cut Oatmeal but the recipe didn't have that as a choice so it's listed as Oats Raw. Between that and the torrified wheat long lasting head and latticing. Very drinkable :-)

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